Carrot and Beet Chips

For frying, we used extra-virgin olive oil because that's what we were able to make ourselves, but it's a bit of a waste—high heat destroys olive oil's nuances. Cheaper, neutral-flavored oils, such as canola or safflower, would be even better.

Ingredients

3 very large carrots, at least 1 1/2 inches in diameter, peeled and cut into 4-in. lengths

3 beets (golden, red, or both), about 5 oz. each, trimmed and peeled

Extra-virgin olive oil or canola oil

1 1/2 to 2 tsp. fine sea salt

Nutritional Information

Calories 51

Caloriesfromfat 61%

Protein 0.5g

Fat 3.6g

Satfat 0.5g

Carbohydrate 4.8g

Fiber 1.4g

Sodium 401mg

Cholesterol 0.0mg

Calories 51

Caloriesfromfat 61%

Protein 0.5g

Fat 3.6g

Satfat 0.5g

Carbohydrate 4.8g

Fiber 1.4g

Sodium 401mg

Cholesterol 0.0mg

How to Make It

Step 1

Slice carrots paper-thin lengthwise using a mandoline or other hand-held slicer. Thinly slice beets, slicing any red beets last so they don't stain the others.

Step 2

Pour enough oil into a large pot to come 1/2 in. up sides. Heat over medium-high heat to 375° on a deep-frying thermometer.

Step 3

Fry carrot chips, then beet chips, in small batches until crisp, 1 to 2 minutes. Transfer to paper towels to drain. Return oil to 375° before frying each new batch.

Step 4

Sprinkle chips with salt while hot.

Step 5

Make ahead: Up to 2 days, stored airtight at room temperature. To recrisp, reheat 10 minutes in a 250° oven and let cool.